Monday, July 4, 2011

Zucchini and Eggplant Baked Rice








This is similar to my earlier baked pork chop rice, except that this is much healthier, as I have replaced the fried pork chop with grilled zucchini and eggplant.  


Ingredients:
(serves 3)

Cooked rice (enough for 3) - cook the rice in stock and stir in 1 tbsp fried shallots
2 slices of cheese + a handful of grated cheese
2 tomatoes, cut into small cubes
1 zucchini (3/4 cut into thin slices, 1/4 cut into cubes)
1 eggplant (3/4 cut into thin slices, 1/4 cut into cubes)
2 pieces of sun-dried tomatoes, chopped
1 cup tomato puree
1 onion, chopped
3 cloves garlic, chopped
Salt & pepper to taste
1 stalk spring onion, chopped (for garnish)







Method:
1) Prepare the tomato-based sauce: Heat up a sauce pot over medium heat.  Add a little oil and stir fry the chopped onion and garlic.  Add in the chopped zucchini, eggplant and tomatoes.   Cook the vegetables till  slightly soften.   Add in the sun-dried tomato and tomato puree.   Add about 3/4 cup water, bring to boil and simmer over medium-low heat for about 20 minutes.    Add salt/pepper to taste and set aside.

2) For the sliced zucchini and eggplant: Rub a little cooking oil and a pinch of salt/pepper onto the sliced vegetables to prevent them from turning brown.  Heat up a grilling pan till very hot (no need to add oil).  Place the sliced zucchini/eggplant on the hot grilled pan to brown on both sides.  Remove and set aside.

3) Place the cooked rice in a lightly-oiled baking dish.  Pour about 1/3 of the tomato sauce over the rice.  Place the grilled zucchini and eggplant on top, follow with 2 slices of cheese.  Pour in the remaining sauce and sprinkle a handful of grated cheese on top.  Bake in preheated oven at 180C for about 15 minutes.  Garnish with chopped spring onion and serve hot.



7 comments:

  1. looks good for me but my kids doesn't appreciate eggplants, dont think i have chance to try this out.

    ReplyDelete
  2. I love egg plants.
    They give a "meaty" flavour when grilled :)
    With zucchini, I'm sure this rice tastes fabulous!

    ReplyDelete
  3. Sonia: same here, my girl does not really like eggplants, but she likes the tomato sauce. So, I give her just a little eggplants and zucchini. Slowly, they will learn to accept the taste.

    Wendy: yes, the eggplants and zucchini are good substitutes for meat, though of course, the taste and texture are not quite the same.

    ReplyDelete
  4. Hello,


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  5. do you share recipe with Peng's kitchen?
    http://pengskitchen.blogspot.sg/2011/07/vegetarian-baked-rice.html

    you have very similar recipe...

    ReplyDelete

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